Everyone loves the twice-cooked potato phenomenon known as crispy smashed potatoes. Make a dip or a sauce to go with, or just eat them straight off the baking sheet.

Susie Middleton

Green beans are delicious dressed simply in olive oil and coarse salt while they are still warm.

Susie Middleton

Carol’s crunch time granola with dried fruits and almonds

 

Easy to make ahead and store, and it will wean the kids off sugary, additive-laden store-bought cereals. A quick breakfast that will stick to their ribs.

Serves 6

Carol McManus

Amish cocoa squares 

The Boston Globe printed this basic recipe thirty-five years ago. I added the chocolate chips (a bit more chocolate never hurts). Experimenting is part of the pleasure in cooking.

Makes 12 squares

Carol McManus

Thyme-touched roast chicken with rosemary, potatoes, and carrots

Courtesy of Carol McManus' Table Talk cookbook

Makes 4 servings

Carol McManus

Slow-roasting beefsteak tomatoes takes time, but the results are the most deeply flavored summer treat you could ever imagine.

Susie Middleton

Feta cheese, hidden veggies and a tangy glaze make a light, flavorful meatloaf.

Susie Middleton

A crush is like a hash, only better.

Susie Middleton

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